My love affair with the humble quiche started in my childhood. It was one of the first recipes that my mother taught me to make on my own. I can still remember the old recipe card left out on the counter, with a note asking me to whip up a quiche for dinner and bake it in the oven. Quiche is a simple recipe that anyone can master, requiring just a few ingredients and some basic cooking skills.
Most quiches start with a pie crust, heavy cream (or half and half), and eggs. From there, you can get creative with meats, veggies, and cheeses. For today’s recipe, we decided to go with a classic three cheese quiche. Who can resist the temptation of cheesy eggs nestled in a flaky pie crust?
We’ve added some chopped yellow and green onions to give the quiche a pop of color and extra flavor. If you have picky eaters at home who don’t like onions, you can substitute them with chopped ham or broccoli for a tasty twist.
While I grew up eating quiche mostly for dinner, it’s a versatile dish that can be enjoyed at any time of the day. It’s a popular choice for brunch gatherings, and I often find myself sneaking a slice from the fridge for a quick lunch. Whether you prefer it hot or cold, this cheesy quiche is absolutely delicious!
Three Cheese Quiche
Ingredients:
- 1 pre-made refrigerated pie crust
- 6 eggs
- ¾ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- ½ cup Swiss cheese, shredded
- ¼ cup yellow onion, diced
- 2 ½ tablespoons green onions, chopped
Instructions:
- Preheat the oven to 375°F.
- Whisk the eggs, heavy cream, salt, and black pepper together in a large bowl.
- Add the shredded cheeses and diced onions to the egg mixture, and stir until fully combined.
- Roll out the pie crust and press it into a 9-inch pie dish. Use a fork to crimp the edges if desired.
- Pour the egg mixture into the prepared pie crust and bake for 38-40 minutes, or until the quiche is fully set in the middle.
- Allow the quiche to cool for 8-10 minutes before serving. Enjoy it warm or at room temperature!
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Recipe adapted from Spend with Pennies
